The restaurant industry has faced a tough time, but it seems to be recovering now. Chef Berton, where do things stand today?
«After Covid, the situation has stabilized, with bookings on the rise and new trends emerging that are offering more choices in the restaurant industry. The variety has expanded, and even the under-35 crowd is dining out more often. We’re seeing a lot of curiosity from young people, always looking for new experiences. They are, after all, our future customers, and it’s important for them to engage with the restaurant world and experience something authentic.
In this direction, a diversified offering helps attract both new targets and regular customers looking for alternatives. That’s why, every Saturday, I’ve introduced a tasting menu specifically for those under 35, to satisfy the curiosity of this generation. This concept was born from the desire to open the doors of the restaurant to young people who want to experience fine dining at a special price, making haute cuisine accessible to everyone.».
Speaking of authentic and diverse experiences, how do you blend tradition and innovation in your kitchen?
«The risk is often staying too attached to the past. It’s important to evolve with recipes that reflect modern tastes, moving from classic dishes but with lighter, more updated preparations. Today, we eat much better than 35 years ago, and the overall level has significantly risen thanks to a wider range of offerings. In this sense, the pandemic acted as a natural filter, removing those who weren’t performing well or keeping up with the times, ultimately improving the overall quality».
This improvement in dining quality faces a well-known challenge: the shortage of workers in the industry. Let’s start with the front-of-house staff: why is motivation declining?
«Let’s start by saying that being a waiter is a very noble profession, one that I compare to being an actor on stage. It’s an important role that requires skill and preparation. However, it’s also a position that needs to be recognized and valued, as it’s becoming harder to find people willing to take it on. Despite the sacrifices, it offers great rewards, with careers that can become truly meaningful».
Another key figure in a restaurant is, of course, the chef. What qualities are essential for success in this role?
«To succeed in this role, you need to be curious and not be discouraged by initial challenges. It’s essential to refine your palate and focus on the final result, avoiding the urge to experiment with endless techniques and instead developing a clear, distinctive culinary vision. Like any profession, you start from the bottom and work your way up to mastery».
How did Chef Andrea Berton come to be?
«From a young age, I was always curious about food. I was fascinated by watching toast turn golden, smelling its aroma, and seeing raw ingredients transform. When I was still in school, I went to the bakery in my hometown and asked if I could learn, willingly giving up sleep just to watch the ingredients come together. In the early '80s, going out to eat wasn’t as common—it was mostly about eating to get by. As a treat, my father would sometimes take me out to lunch, and whenever he did, I’d run straight to the kitchen. I was captivated by how the chefs moved with such energy and adrenaline».
What makes a restaurant special, and what motivates a customer to choose it?
«People go to a restaurant to have fun, to feel emotional and important, experiencing something unique. The atmosphere should create a sense of well-being, with the understanding that the quality of the ingredients is expected, and the real difference lies in the preparation. A chef becomes truly great when they help those around them grow and shine, creating a virtuous cycle.
Along with the substance, the image of everyone working in the restaurant is key, starting with the uniforms, which must always be clean and perfect. For several years, we've chosen Giblor’s for its outstanding quality and service».
To conclude, who are the master and the customer who will always be in your heart?
«Gualtiero Marchesi, for his exceptional talent, but also for his early focus on sustainability. Back in the '80s, he was already careful to avoide waste in the kitchen, a concept that has since evolved and is now embraced by everyone. Among the guests I’ve had the honor of cooking for, I must mention King Charles III, who deeply impressed me with his curiosity and passionate questions about cooking».
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In the Kitchen with Chef Andrea Berton: The Secrets of an Outstanding Restaurant
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Contacts
- GIBLOR'S SRL
- Via Delle Magliaie, 12
Carpi 41012 MO
Italy - Telephone: +39.059.654.602
- fax: +39.059.654.634
- Email: ordini@giblorsshop.it
- Email: info@giblorsshop.it
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